Name: One-Pot Jambalaya with Shrimp and Andouille Sausage
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: American
Ingredients: 12 oz Andouille sausage, sliced; 1 lb Large shrimp, peeled and deveined; 2 tbsp Olive oil; 1 medium Yellow onion, diced; 1 large Green bell pepper, diced; 2 stalks Celery stalks, diced; 4 cloves Garlic, minced; 2 tbsp Cajun seasoning; 2 cups Long-grain white rice; 3 cups Chicken broth; 14.5 oz Crushed tomatoes

"Experience the bold and smoky flavors of New Orleans with this effortless one-pot jambalaya. This recipe combines succulent shrimp and spicy andouille sausage with the classic 'holy trinity' of vegetables for a hearty, restaurant-quality meal that minimizes cleanup."

1 Ingredients

Qty	Item
12 oz 340 g	Andouille sausage, sliced
1 lb 450 g	Large shrimp, peeled and deveined
2 tbsp 30 ml	Olive oil
1 medium 150 g	Yellow onion, diced
1 large 120 g	Green bell pepper, diced
2 stalks 80 g	Celery stalks, diced
4 cloves 12 g	Garlic, minced
2 tbsp 14 g	Cajun seasoning
2 cups 370 g	Long-grain white rice
3 cups 710 ml	Chicken broth
14.5 oz 411 g	Crushed tomatoes

2 Instructions

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add sliced andouille sausage and cook until browned on both sides, about 5 minutes. Remove sausage with a slotted spoon and set aside.

In the same pot, add the diced onion, bell pepper, and celery. Sauté for 6-8 minutes until the vegetables are softened and the onion is translucent.

Stir in the minced garlic and Cajun seasoning, cooking for 1 minute until highly fragrant. Add the rice and stir constantly for 2 minutes to toast the grains slightly.

Pour in the chicken broth and crushed tomatoes, scraping the bottom of the pot to release any browned bits. Return the sausage to the pot.

Bring the mixture to a boil, then reduce the heat to low. Cover tightly and simmer for 20-25 minutes until the rice is tender and most liquid is absorbed.

Gently fold the raw shrimp into the rice. Cover the pot and cook for an additional 3-5 minutes, or until the shrimp are pink and opaque. Fluff with a fork and serve hot with fresh parsley or green onions.

·
Use long-grain white rice like Jasmine or Basmati to ensure the grains stay separate and don't become mushy.
·
If you prefer a wetter jambalaya, add an extra half cup of chicken broth before simmering.
·
Don't overcook the shrimp; they only need a few minutes of residual heat and steam to reach the perfect texture.
·
If your Cajun seasoning is salt-free, add 1 teaspoon of kosher salt to the vegetable sauté.

? Frequently Asked Questions

Can I use brown rice instead of white?

Yes, but you will need to increase the chicken broth by about 1 cup and increase the simmering time to 45-50 minutes.

What is a good substitute for andouille sausage?

Kielbasa or any smoked spicy pork sausage makes an excellent substitute if andouille is unavailable.

Can I freeze leftovers?

Yes, jambalaya freezes well for up to 3 months. Thaw in the fridge overnight and reheat gently on the stovetop with a splash of water.

Is this recipe spicy?

It has a moderate kick from the Cajun seasoning and sausage. To reduce heat, use a 'mild' Cajun blend and half the amount of sausage.

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